Bayou BBQ Shrimp

SecretIngredients's Note:

Have your own shrimp boil at home! Or something a little less messy! This recipe is terrific for entertaining too! I tore it out of a magazine at my hair dressers salon! The little card doesn't show the magazine name, but I know it had "cuisine" in the title!

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Serves: 4-6

Yield: 4.0 main co ...

• 1 teaspoon salt
• 1⁄8; teaspoon oregano
• ¼ teaspoon garlic powder
• 2 ¼ teaspoons black pepper
• 1⁄8; teaspoon onion powder
• 1⁄16; teaspoon white pepper
• 1⁄8; teaspoon paprika
• 1⁄16; teaspoon cayenne
• 1⁄8; teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ cup butter
• 2 lbs large shrimp , shell on
• 1 tablespoon garlic , minced
• 4 ounces beer
• ¼ cup Worcestershire sauce

Directions:

1. Make seasoning by mixing all of the spices together (salt - rosemary).
2. Make BBQ shrimp:.
3. Heat butter in a large skillet over moderate heat unitl foam subsides.
4. Add the shrimp, garlic, seasoning mixture, beer and Worc sauce and simmer, stirring occasionally, for 5 minutes. Serve with lots of French bread to soak up all the sauce.

Reviews

[cajunhippiegirl]

This was a yummy recipe. I like to make "Bar-b-Que" shrimp, which uses the same ingredients as you have listed here, the only difference is that you cook them in the oven. I got very close to the same thing as that without having to heat up the oven, which is a great thing during the heat of summer down here. The juice was yummy and it was great to "sop" the french bread in it. I used fresh Gulf large shrimp, and served it with a side dish of dirty rice and a loaf of french bread from the bakery. Thanks for posting. We really enjoyed this, had some shrimp left over, and I plan on peeling them and making a "po-boy" with them.

[hollyberry117]

I'm thrilled to be the first to rate this recipe! This is a first class, fast, simple and delicious recipe I will make again and again. This reminds me of the shrimp boils I had growing up visiting the Outer Banks of N.C. I did cut the butter down to 1/4 cup and it was still plenty enough. I also added about 6 oz of beer to compensate for the liquid missing from less butter. I definitely recommend a crusty bread to soak up the sauce. Thanks for an awesomme recipe!